Steamed Fish with Oriental Flavours

recipe

Steamed Fish with Oriental Flavours

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You can change the flavourings if you wish, adding coriander leaves, star anise or dried tangerine peel. This recipe is suitable for small cod, hake, grilse (small salmon) or salmon trout in season, sea bass, grey mullet, grouper or rainbow trout.

Ingredients

1.5kg round fish, gutted but left whole with the head intact
1 bunch spring onions or baby leeks
5 cm piece fresh ginger
2–3 cloves garlic
3 tbsp soy sauce
2 tbsp good dry sherry or rice wine
1 tbsp toasted sesame oil

Serves: 6 Preparation: 10 Cook Time: 12 Total Time: 22min

Directions

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Rinse and dry the fish thoroughly.
Wash the spring onions or baby leeks, cut off the roots, and remove the tops and outer skin if necessary. Split them lengthways, and lay half of them on an oval plate or dish large enough to take the fish and of a size to fit your steamer.
Peel and thinly slice the ginger and garlic, lay a few slices on top of the spring onions, and a few slices in the fish.
Put the fish in the dish, and sprinkle the remaining ginger and garlic on top. Cover with more spring onions. Pour over a tablespoon of soy sauce.
Place in a steamer and cook for to minutes.
Boil up the rest of the soy sauce and the sherry. Remove the fish from the steamer, uncover it, put the spring onions around. Pour the hot soy mixture over the fish and sprinkle on the sesame oil. Serve immediately.